• 600 g pack baby potatoes, halved
  • 3 tbsp olive oil
  • 2 tsp fresh thyme, roughly chopped
  • 4 garlic cloves
  • 2 shallots, finely chopped
  • 615 g pack chicken thigh fillets and drumsticks, skin-on
  • 400 ml dry cider
  • 100 ml chicken stock, made with ½ a cube
  • 300 g pack green beans
  • 4 tbsp half-fat crème fraiche
  • 1 tbsp wholegrain mustard
  • 1 tbsp fresh parsley, to garnish


  1. 1

    Preheat the oven to 200°C / fan 180°C / gas 6. Bring a pan of water to the boil and cook the potatoes for 10 minutes until tender. Drain thoroughly, then toss with the 2 tbsp of the olive oil, thyme and 3 cloves of the garlic, which should be lightly bashed beforehand. Season, then put in a roasting tin and cook in the oven for 30-35 minutes, shaking the tray occasionally.

  2. 2

    Meanwhile, heat the remaining oil in a large, lidded saucepan or casserole dish, and add the shallots. Cook for 2-3 minutes until beginning to soften. Crush the remaining garlic clove, then add to the onion and cook for another minute.

  3. 3

    Add the chicken and cook for 4-5 minutes, turning using a pair of tongs to turn until brown all over.

  4. 4

    Pour in the cider and bubble for a minute, before adding the stock. Cover with the lid and simmer for 30 minutes. Remove the lid and cook for another 12-15 minutes until the sauce has reduced slightly, and the chicken is tender and cooked through. Finally, stir through the crème fraiche and mustard and finish with a scattering of parsley. Keep warm.

  5. 5

    Add the green beans to a pan of boiling water just before serving and cook for 3-4 minutes. Drain thoroughly.

  6. 6

    Serve the chicken with the green beans and potatoes on the side.

Nutritional Details

Each serving provides
  • Energy 2052kj 490kcal 25%
  • Fat 26.1g 37%
  • Saturates 7.3g 37%
  • Sugars 6.9g 8%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

30.1g carbohydrate 5.3g fibre 24.3g protein

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